- 1(current)
Q. No.| 1. | Mode of nutrition | 2. | Mode of spore formation |
| 3. | Fruiting body | 4. | Morphology of mycelium |
Match List - I with List - II
| List - I | List - II | ||
| (a) | Puccinia | (i) | Parasitic fungus on mustard |
| (b) | Neurospora | (ii) | Dead substrates |
| (c) | Saprophytes | (iii) | Wheat rust |
| (d) | Albugo | (iv) | Biochemical and Genetic Work |
Choose the correct answer from the option given below :
| (a) | (b) | (c) | (d) | |
| 1. | (iii) | (ii) | (iv) | (i) |
| 2. | (iii) | (iv) | (ii) | (i) |
| 3. | (i) | (ii) | (iii) | (iv) |
| 4. | (iv) | (ii) | (i) | (iii) |
Which of the following statements is incorrect?
| 1. | Yeasts have filamentous bodies with long thread-like hyphae. |
| 2. | Morels and truffles are edible delicacies. |
| 3. | Claviceps is a source of many alkaloids and LSD. |
| 4. | Conidia are produced exogenously and ascospores endogenously. |
Match the Column-I with Column-II
|
Column-I |
Column-II |
||
|
(a) |
Saprophyte |
(i) |
Symbiotic association of fungi with plant roots |
|
(b) |
Parasite |
(ii) |
Decomposition of dead organic materials |
|
(c) |
Lichens |
(iii) |
Living on living plants or animals |
|
(d) |
Mycorrhiza |
(iv) |
Symbiotic association of algae and fungi |
Choose the correct answer from the options given below:
| (a) | (b) | (c) | (d) | |
| 1. | (ii) | (iii) | (iv) | (i) |
| 2. | (i) | (ii) | (iii) | (iv) |
| 3. | (iii) | (ii) | (i) | (iv) |
| 4. | (ii) | (i) | (iii) | (iv) |
Which one of the following is wrong for fungi?
| 1. | They are eukaryotic |
| 2. | All fungi possess a purely cellulosic cell wall |
| 3. | They are heterotrophic |
| 4. | They are both unicellular as well as multicellular |
| 1. | peptidoglycan | 2. | cellulose |
| 3. | hemicelluloses | 4. | chitin |
An adhesive pad of fungi penetrates the host with the help of:
1. Mechanical pressure and enzymes
2. Hooke and suckers
3. Softening by enzymes
4. Only by mechanical pressure
What is correct for the stages of Puccinia:
1. Telia and aecia on wheat
2. Telia and uredo stage on wheat
3. Telia and aecia on barberry
4. None
- 1(current)
Q. No.
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